My cousin posted a recipe to Facebook this morning that looked so tasty that I was tempted to dash out and buy a can of crescent rolls. The original recipe can be found here: http://theseventhkitchen.blogspot.com/2011/11/turkey-cranberry-crescent-ring.html . But, I fought the urge and decided to give it a shot for one, healthier and perhaps tastier. The best I have been able to come up with is actually 2 servings. However, as a hand pie it is just as tasty cold as in lunch tomorrow.

First order of business is the crescent rolls. Using Bob’s Red Mill Whole Wheat Pastry flour, I was able to prepare a reasonable size recipe. I believe it would make 3 small rolls or crescents but you can easily freeze any portions that you aren’t prepared to use at the time.

Crescent Rolls

3/4 tsp yeast

1/3 Cup warm water

1/2 Tbsp agave syrup (you can substitute 1 tsp sugar or honey)

1/4 tsp malted barley flour (optional)

3/4 Cup whole wheat pastry flour (plus some for rolling)

1/2 Tbsp olive oil

1/8 tsp salt

(The malted barley flour just gives a bit more rise to your bread things by giving the yeast something extra to feed on- makes for a little lighter bread)(Agave syrup has a very low glycemic index and is quite a bit sweeter. You can replace with a full tsp of honey or sugar.)

Mix yeast, water and sweetener plus malted barley flour if using together until the yeast is dissolved. Let stand in a warm place until bubbly. Add the oil, salt and flour and stir together until the dough forms into a ball.

If necessary, add additional flour by the tablespoon at a time. The dough will be slightly sticky but should pull away from the bowl. Cover and let rise until doubled.
Scoop the dough from the bowl onto a well floured board (dough will be sticky). Using floured hands, knead for a minute or so with a little flour. Separate into 2 pieces.

Roll out each piece to a circle. Place 1/2 the filling in the middle and using a knife, cut ‘spokes’ to the filling like a sun (see photo). Pick up one spoke at a time and fold over filling. Slightly flatten the top and push in the sides to shape similar to a hamburger bun.

Cover and let rest/rise a second time for about 30 minutes. Brush with a little milk (I hate wasting an egg for something so small 🙂 Bake at 375 for 25 – 30 minutes.

Recipe for the filling follows:

Turkey Filling

1 Cup chopped turkey

1/3 Cup diced celery

1/4 Cup chopped nuts (I used walnuts)

2 heaping Tbsp unsweetened dried cranberries, chopped

1 Tbsp minced parsley or 1 tsp dried

1 Tbsp olive oil mayonnaise

1/2 tsp whole grain mustard

2 Tbsp whipped cream cheese ( 1 Tbsp is not whipped)

1 Tbsp grated or shredded parmesan

1/4 Cup shredded cheese. (I used a reduced fat cheddar but swiss, Monterrey Jack, gouda or any full flavored cheese would be nice.)

Mix everything together well. The mixture will be a little dry but it works when the cheese melts.